bon appetit
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.
You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.
The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.
Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.
